Whisk yolks in top of a double boiler; gradually whisk in lemon juice and wine. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt and red pepper. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Stir in tasso. Serve immediately.
*1/2 cup diced, cooked andouille sausage may be substituted.
Kitchen Express: Prepare 2 (0.9-ounce) packages hollandaise sauce mix according to package directions; stir in tasso. For testing purposes only, we used Knorr Hollandaise Sauce Mix.